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Thursday, 03 September 2009 17:16 |
A white squash called chow chow in the south of India, is made into a gravy with ground coconut, cumin, yogurt and curry leaves, taste fantastic with hot phulka's or just with white steamed rice. Yellow split moong dal is also typically added, but this recipe does not call for the dal. The addition of dal gives the added proteins. Without it tastes just as great as well.
So enjoy cooking this delicate preparation of a chow chow kotu, which is simple and delicious and makes a one dish healthy meal. Alternate vegetables that can be used are cayote squash, bottle gourd, white pumpkin.
Makes: 4 servings
Ingredients
- 2 cups of chow chow
- 1/4 cup of cooked yellow split moong dal (optional)
- 1/4 cup of yogurt
- 1/4 cup of freshly grated coconut
- 6-7 curry leaves
- 1-2 green chillies
- 3-4 more curry leaves
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 1 teaspoon oil
- Salt to taste
Method
Steam the chow chow/chayote squash with salt until tender.
Grind the coconut, 6-7 curry leaves, green chillies into a fine paste adding just a little warm water.
Heat the oil in a pan; add the mustard, cumin and curry leaves and allow them to crackle. Add the chow chow, the coconut paste, (moong dal optional), yogurt and salt to taste. Stir gently and turn of heat when the mixture comes to a boil.
Note: You can add many vegetables to this and make it even more nutritious. Also, do not boil the mixture too much. Boiling the coconut a little too much can release unwanted fat. I would suggest you give this mixture a boil just before heating, until then just stir in all the ingredients and keep aside.
Serve warm with hot phulka's.
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Indian Recipes 
